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food grade gelatin (40~260bloom)
food grade gelatin (40~260bloom)

Detailed Product Description


Features:

(1)gelatin is made of bovine bone or skin.it is consists of 90% collagen and 18 types of amino acid.

(2)Gelatin specification(6.67%):  40~260bloom   

JELLY STRENGTH (6.67%)

40-95
bloom

100-120
bloom

120-140
bloom

150-170
bloom

170-190
bloom

190-210
bloom

210-230
bloom

240-260
bloom

VISCOSITY (mps/6.67%)

15-28

28-36

37-42

40-45

46-55

48-60

48-68

50-75

ENGLER
VISCOSITY(E/15%)

2-4.5

5-7.4

8-9.8

10-11.4

12-15

12-18

12-20

12-25

TRANSPARENCY (mm)

200-400

200-400

200-400

200-400

250-400

300-400

350-400

400-480

ASH CONTENT (%)

0.65-1

0.7-0.9

0.7-0.9

0.7-0.9

0.7-0.9

0.7-0.8

0.7-0.8

0.7-0.8

MOISTURE (%)

10.5-12

10.5-12

10.5-12

10.5-12

10.5-12

10.5-12

10.5-11

10.5-11

PH

5.0-7.0

5.0-7.0

5.0-7.0

5.0-7.0

5.0-7.0

5.0-7.0

5.0-7.0

5.0-7.0

SULPHUR DIOXIDE (mg/kg)

≤60

≤60

≤60

≤60

≤60

≤50

≤50

≤50

AS (mg/kg)

≤0.8

1.0

1.0

1.0

1.0

1.0

1.0

1.0

HEAVY METAL (mg/kg)

≤ 30

≤ 30

≤ 30

≤ 30

≤ 30

≤20

≤20

≤20

TOTALBACTERIAL
COUNT (plece/g)

≤200

≤200

≤200

≤200

≤200

≤200

≤100

≤100

COLIBACILLUS

NO
FIND

NO
FIND

NO
FIND

NO
FIND

NO
FIND

NO
FIND

NO
FIND

NO
FIND

SALMONELLA

NO
FIND

NO
FIND

NO
FIND

NO
FIND

NO
FIND

NO
FIND

NO
FIND

NO
FIND

  (3) USES: 

Gelatin for Food use

Bloom of gelatin

viscosity

Function

Dosage

(in CP)

Wine gums (gelatin+starch)

100~180

Low- medium

Gelling agent

Texture elasticity

2~6%

Marshmallows (deposited or extruded)

200~260

Medium-high

Aeration

Stabilization

Gelling agent

2~5%

Gelatin gums

180~260

Low-high

Gelling agent

Texture elasticity

6~10%

Chewable sweets(fruit chews,toffees)

100~150

Medium-high

Aeration chewability

0.5~3%

Nougat

100~150

Medium-high

chewability

0.2~15%

liquorice

120~220

Low- medium

Gelling agent

Texture elasticity

3~8%

Coating chewinggum-dragees

120~150

Medium-high

Film forming

binding

0.2~1%


 

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